Sunday, April 27, 2014

Kam Heong Prawns

15.04.2014 - Nongsa Batam.  A simple lunch Kam Heong Prawns.  Kam Heong cooking style is one of my ultimate favourite style of cooking with seafood.  I never get bore with this!!



Ingredients :
10 pcs medium size fresh prawns, clean and discard half head & sharp tail
1/2 egg white
salt & pepper to taste
tapioca / corn starch for coating


Kam Heong ingredients :

1 tbsp chopped garlic
one bunch curry leaves
3 birds eye chilies, roughly chopped ( to your taste )
1 tbsp curry powder
2 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1/2 tspn dark soy sauce
1 tbsp sugar
salt & chicken powder to taste.


Method :
(1) marinade prawns with salt & pepper and egg white and corn starch, set aside for 1/2 hour.
(2) Optional - stir in tapioca / corn starch to prawns is well coated immediately deepfried untill golden and set aside.
(3) preheat wok/frying pan with just enough cooking oil.
(4) stir in chopped garlic, curry leaves and curry powder, chili, saute untill fragrant. add in the remaining seasoning and 2 tbsp water simmer for a few seconds and stir in fried prawns, mix to well combined.
(5) and serve warm with steamed rice.


Saturday, April 26, 2014

Sago Gula Melaka Pudding

26.04.2014 - Batam. Nongsa.  Oooh.. Im craving for this rich and yummy sago gula melaka pudding. ive made the sago pudding overnight and into the fridge and the next day ready to eat! simply easy and delicious, anyone can make this at home.



Ingredients:-

150g Sago
100g  Palm sugar / Gula melaka
150g Coconut milk
Pandan leaves x 2
Water

Method:-

In a pot, add sago and water. Cook sago on low fire. Keep stirring so sago don't clump or burn. Cook sago till translucent.

Pour sago into a strainer and rinse off excess starch in running cold water.

Pour into small dessert bowls in which you’ll serve your dessert. This is to avoid having to transfer it to a serving bowl. You can also put it in muffin tray/small bowls.

Refrigerate for until set in an hour or over night.

In a saucepan, pour in coconut milk, pandan leaves and salt. Boil in low fire until it bubbles. Stir constantly. Set aside to cool.  In another pot, melt palm sugar and three tablespoon of water on low fire and set aside to cool.

Serve chilled Sago Pudding with palm sugar syrup and coconut milk.

Happy Cooking!






Friday, April 25, 2014

Orange Chiffon Cake

I love orange, bought some big and sweet Sunkist oranges, so waste no time, i want to make something with oranges and here comes the Orange Chiffon Cake choice! :)

I have this chiffon pan not the regular chiffon pan that you might have in your kitchen.  I bought this pan made in Indonesia, has a lower height and smaller size and shape. that is why i don't get a brown side and bottom of my cake like the regular chiffon in the picture.  But anyway, still can bake a good looking chiffon cake looks no burn at all bottom and side...haaa...haaa..

My chiffon cake turn out great and no cracks, thanks god, the result pleases me that day! however, i might less down the amount of orange zest next time even thought i love zest but i find it slightly bitter in my cake, everything was perfectly good.



INGREDIENTS:-

60 g egg yolks
50 g castor sugar
80 g corn oil
65 g orange juice
100 g cake flour
¾ tsp baking powder
sift with cake flour
¼ tsp salt
15 g finely grated orange zest

180 g egg whites
⅓ tsp cream of tartar
50 g castor sugar




Measure and prep ingredients as detailed above. Preheat oven to 200°C.

Whisk egg yolks and 50 g castor sugar till thick and pale. Add corn oil. Whisk till thick again, like mayonnaise. Add orange juice. Whisk till evenly mixed. Re-sift sifted cake flour and baking powder into bowl. Add salt and orange zest. Mix till just even. Set aside. Thoroughly wash whisk.

Whisk egg whites till very frothy. Add cream of tartar. Keep whisking till egg whites are thick. Gradually add 50 g castor sugar whilst continuing to whisk. Keep whisking till egg whites reach firm peak stage. Add to yolk mixture in 3 batches. Mix with whisk till almost even after each  addition. Scrape down thoroughly with spatula. Fold till just evenly mixed. Bang bowl against  worktop 2-3 times to remove big air bubbles in batter.

Pour batter into 21 cm  loose-bottomed chiffon pan that's not non-stick, slowly so that  big air bubbles burst as they flow out of bowl. Level batter with  spatula. Run chopstick around sides of pan and knock pan 2-3 times against worktop to get rid of more big air bubbles.

Place cake in lower oven. Reduce temperature to 180°C. Bake till cake is level with pan and slightly golden brown, about 20 minutes. Place baking tray in top of oven to block heat from top of oven. Continue baking till cake is brown and slightly springy when pressed, another 20-25 minutes, rotating as necessary so that cake browns evenly.
.
Remove cake from oven. Invert and rest cake elevated from worktop. Leave till cool.  Un-mould by cutting cake out of pan. Slice and serve.





Wednesday, April 16, 2014

Palm Sugar Kaya ( Coconut Egg Jam )

22.01.2014 - Nongsa Batam.  Another yummy Palm Sugar Kaya for a special friend from Singapore.  Here are some lovely photos to share. :) have a great day!!






Local Pretzels @ My Pretzels, Centrepoint Shopping Mall, KK Sabah.

01.02.2014 - Centrepoint Shopping Mall, KK Sabah.  I am trying out a new pretzel stall in town called My Pretzels.  Too bad KK don't have Auntie Anne's, but at least i can go for this when i crave for pretzel.  Anyway, My Pretzel is copying every single pretzel flavours that Auntie Anne's have.  

i had the Almond Caramel Pretzel, it was good but if i want to compare to Auntie Anne's, i still love how Auntie Anne's Almond Caramel taste like but good job well done to My Pretzels, their pretzel was good too.
  


My Pretzels

Snack Place
1Borneo HypermallKota KinabaluSabah





 


Tuesday, April 15, 2014

Tuaran Soto & Sop Tulang, Sabah.

01.02.2014 - Tuaran, Sabah.  i think this is my 2nd post of this place.  Anyway, it our 2nd day of CNY Saturday heavy breakfast, we had seriously yummilicious Soto & Sop Tulang, what can be better than that.  These are the culinary that to die for and not to be missed when in Tuaran.  We have been waiting a year to be back home and this is a must have dishes! What a great Breakfast.  Taste never fail.  

Kedai Kopi Yung Siong

Chinese Restaurant
Pekan Tuaran (Jalan Pekan Tuaran, Near Tuaran Clock Tower), 89208 Tuaran,Sabah



 Sop Tulang

 Soto Daging

Soto Campur ( urat, daging, perut )




Always busy from early morning till noon.

Tuesday, April 8, 2014

1st Day of CNY 2014, 31.01.2014 Arrival KK

31.01.2014 - Finally arrived home sweet home in KK.  A long journey from Batam since morning flying journey all the way to kk arrived only at 7pm. So near yet so far.  Anyway, we are happy to be home and eating home food is the best ever!! It is the 1st day of Chinese New Year.  So we decided to eat at home since everywhere were closed.

 




 






Lunch @ Simply Chicken, Subang Skypark Airport, Msia.

31.01.2014 - Simply Chicken Restaurant @ Subang Skypark Airport, Malaysia.   Arrival Subang at 1:30pm, have a quick late lunch again at the same place as last year and catch another taxi to LCCT for another flight.  

Chicken rice is always our first choice, as our 3 years old love chicken rice very much.   The roasted chicken is very tasty and the jasmine rice is perfectly cooked, soft and tasty.  I still need to say that chicken rice is in fact the best choice, quick and delicious dish.  The chicken rice taste as good as the last time were here.  

Love it, it is simply delicious and the portion is very generous!! What an enjoyable quick meal! 


Simply Chicken, Subang Skypark

Asian Restaurant
Subang Skypark47200 SubangSelangor





 



 

 This is bryani rice set not from Simply Chicken, my husband order from next food outlet




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